EXTRACTION OF PHENOLIC COMPOUNDS FROM PISTACHIO PROCESSING UNIT EFFLUENT BY DEVELOPED MICROEMULSION LIQUID MEMBRANE AS A NANOCAREER

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GERAVAND F.; MADADLOU A.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2013 | Volume:5 | Issue:1 Page(s): 61-79

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Title

EXTRACTION OF PHENOLIC COMPOUNDS FROM PISTACHIO PROCESSING UNIT EFFLUENT BY DEVELOPED MICROEMULSION LIQUID MEMBRANE AS A NANOCAREER

Author(s)

GERAVAND F. | MADADLOU A. | Issue Writer Certificate

Keywords

EXTRACTION EFFICIENCYQ2

PHENOLIC COMPOUNDSQ1

MICROEMULSION LIQUID MEMBRANEQ2

EFFLUENTQ2

Abstract

In this study, extraction of PHENOLIC COMPOUNDS from model pistachio processing unit EFFLUENT has been investigated using micro emulsion liquid membrane (MLM). Employed systems including a carrier-free water-in-oil emulsion and micro emulsion made of 15% NaOH aqueous solution as a stripping agent in internal aqueous phase and sunflower oil and surfactant Span 80, at 96:4 and 50:50 (w/w) ratios as membrane phase, respectively. The prepared MLM and ELM (emulsion liquid membrane) was dispersed on external aqueous phase namely, PHENOLIC COMPOUNDS EFFLUENT at ratio of 1 to 3, with extraction time 12 min. Under these conditions, the EXTRACTION EFFICIENCY was about 46.1% and 64.8% for ELM and MLM, respectively. The most important parameters affecting extraction process such as droplet size distribution, rheological behavior, surface tension, and morphology of MLMs compared with ELMs were evaluated. The results showed that MLMs was more efficient in removal of PHENOLIC COMPOUNDS from EFFLUENT due to ultra-low dynamic surface tension and smaller size and droplet, despite of much higher viscosity. Surprisingly, it was observed that MLM despite the larger droplet size compared to simple micro emulsion (which contains distilled water instead of NaOH solution) still has higher EXTRACTION EFFICIENCY than the ELM. It seems that presence of NaOH solution could be the main reason of higher viscosity and greater droplet size of MLM. These results suggest that PHENOLIC COMPOUNDS extraction employing MLMs is a perfectly possible and effective operation to removal of hazardous materials from EFFLUENTs.

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APA: Copy

GERAVAND, F., & MADADLOU, A.. (2013). EXTRACTION OF PHENOLIC COMPOUNDS FROM PISTACHIO PROCESSING UNIT EFFLUENT BY DEVELOPED MICROEMULSION LIQUID MEMBRANE AS A NANOCAREER. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 5(1), 61-79. SID. https://sid.ir/paper/240146/en

Vancouver: Copy

GERAVAND F., MADADLOU A.. EXTRACTION OF PHENOLIC COMPOUNDS FROM PISTACHIO PROCESSING UNIT EFFLUENT BY DEVELOPED MICROEMULSION LIQUID MEMBRANE AS A NANOCAREER. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2013;5(1):61-79. Available from: https://sid.ir/paper/240146/en

IEEE: Copy

F. GERAVAND, and A. MADADLOU, “EXTRACTION OF PHENOLIC COMPOUNDS FROM PISTACHIO PROCESSING UNIT EFFLUENT BY DEVELOPED MICROEMULSION LIQUID MEMBRANE AS A NANOCAREER,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 5, no. 1, pp. 61–79, 2013, [Online]. Available: https://sid.ir/paper/240146/en

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